Vanilla Bean Frappuccino Sandwich (Print View)

Soft coffee cookies paired with creamy vanilla bean ice cream for a refreshing summer delight.

# Components:

→ Coffee Cookies

01 - 1.5 cups all-purpose flour
02 - 0.5 cup unsalted butter, softened
03 - 0.5 cup light brown sugar
04 - 0.25 cup granulated sugar
05 - 1 large egg
06 - 2 tablespoons instant espresso powder
07 - 2 tablespoons hot water
08 - 1 teaspoon vanilla extract
09 - 0.5 teaspoon baking soda
10 - 0.25 teaspoon salt

→ Vanilla Bean Ice Cream

11 - 2 cups heavy cream
12 - 1 cup whole milk
13 - 0.75 cup granulated sugar
14 - 1 vanilla bean, split and seeds scraped or 2 teaspoons vanilla bean paste
15 - 0.25 teaspoon salt

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Dissolve instant espresso powder in 2 tablespoons hot water and set aside to cool completely.
03 - In a large mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg to butter mixture and beat until fully incorporated. Mix in cooled espresso mixture and vanilla extract until combined.
05 - In a separate bowl, whisk together flour, baking soda, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Avoid overmixing.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Flatten each slightly with your hand.
08 - Bake for 10-12 minutes until set but still soft. Cool completely on a wire rack.
09 - In a mixing bowl, whisk together heavy cream, whole milk, granulated sugar, vanilla bean seeds or paste, and salt until sugar dissolves completely.
10 - Churn mixture in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm, approximately 2 hours.
11 - Once cookies are cooled and ice cream is firm, scoop approximately 0.33 cup ice cream onto the flat side of one cookie. Top with another cookie and gently press to spread ice cream evenly.
12 - Wrap each sandwich in parchment or plastic wrap and freeze for at least 1 hour before serving to achieve optimal texture.

# Expert Advice:

01 -
  • They taste like a fancy coffee shop treat but cost a fraction of the price and feel infinitely more personal.
  • The combination of soft, chewy cookies with creamy ice cream hits that sweet spot between indulgence and refreshment on hot days.
  • Making them from scratch means you control how much coffee flavor shows up, so you can dial it up or keep it subtle.
02 -
  • Don't skip cooling your espresso mixture before mixing it into the butter and sugar—heat will start cooking your egg and make the dough greasy and strange.
  • The vanilla bean pods might seem expensive, but the paste version works beautifully if that's what fits your budget, and the flavor difference is honestly minimal.
  • Ice cream sandwiches melt faster than you'd think, so have your freezer clear and ready before you start assembling them.
03 -
  • Measure your flour by spooning it into the measuring cup and leveling it off, or use a scale—too much flour makes cookies dry and crumbly.
  • The cookies should still feel slightly soft when you pull them from the oven because they continue to cook on the hot pan as they cool, creating that perfect texture for ice cream sandwiches.
Return